Here's something a little different to put in place of taco night. Fiesta in a bowl! It's light, yet super filling and since this recipe makes a bunch, it's perfect to take to work the next day for a healthy lunch.Black Bean Quinoa Fiesta1 cup quinoa, toasted1 red bell pepper, chopped1 clove garlic, minced2 cups chicken broth2 cans black beans, drained and rinsed1 - 15 oz.can tomato sauce1-2 tsp. cumin1-2 tsp. chili powder1 cup frozen corn, thawed1 lime, zest and juicesalt to taste1 green onion, choppedHeat a large non-stick pot and add dry quinoa. Keep the quinoa moving with a wooden spoon until it becomes fragrant. Remove from pot and set aside. Add bell pepper and garlic. Give it a splash of chicken broth if they start to stick. Once peppers are slightly tender and you can really smell the garlic add remaining broth and return quinoa to the pot. Bring to a boil then turn the heat down to medium low and add tomato sauce, cumin and chili powder. Stir to combine and let that simmer for another 8 minutes or so, until a good amount of the liquid is absorbed. Add drained and rinsed beans, thawed corn, lime and salt. Turn to low and put a lid on it until all the liquid is absorbed. Stir in the chopped green onion.Guacamole Salsa 1 avocado1 tomato, seeded1/2 tsp. cumin1/2 tsp. chili powder1 green onion, choppedjuice and zest of 1 limeCut onion, avocado and tomato (remove seeds) into chunks. Combine dry ingredients in a small dish before sprinkling over onion, avocado and tomato mixture. Squeeze fresh lime and zest over top and gently toss to coat. Top Black Bean Quinoa Fiesta with a healthy scoop of Guacamole Salsa!Enjoy!
